9 




Conservation Resources 
Lig-Free® Type I 
Ph 8.5, Buffered 



MRS. J. M. FLETCHER'S 



COMMON SENSE 

COOK BOOK. 



Plain, Economical, Practical, Comprehensive, 
Designed for All Classes. 



Entered, according to Act of Congress, in the year 1887, by 
MRS. J. M. FLETCHER, 
In the office of the Librarian of Congress, at Washington, D. C. 



PRICE, 25 CENTS. 



LOWELL, MASS. : 

LOWELL WEEKLY JOURNAL PRINT : HARDEN & ROWELL, PUBLISHERS. 

1887. 



■ ' ; "• 11 



MRS. J. M. FLETCHER'S 



COMMON SENSE 



COOK BOOK 



Plain, Economical, Practical, Comprehensive, 
Designed for All Classes. 



Entered, according to Act of Congress, in the year 1887, by 
MRS. J. M. FLETCHER, 
In the office of the Librarian of Congress, at Washington, D. C. 



PRICE, 25 CENTS. 

APB 1 1887^/) 



LOWELL, MASS. : 

LOWELL WEEKLY JOURNAL PRINT: HARDEN & ROWELL, PUBLISHERS. 

1887. 



COMMON SENSE 



— 



ALL ARE INVITED TO VISIT 



SHATTUCK'S HARDWARE STORE 



FOR A FULL LINE OF 



Silver Plated Knives, Forks 
and Spoons. Genuine qual- 
ity. 


Ice Cream Freezers. 


Cold Handled Sad Irons, 3 in a) 
set, with stand, tor $1.75. 


Table Cutlery. 


Floral Tools. Seeds. 


Fine Scissors and Shears. 


Apple Parers and Meat Chop- 
pers. 


Wringing Machines. 


House and Kitchen Furnishing 
Goods. 

3 rescott Streets, Lowell. 


Larding Needles. 

34 Central and 14 & 16 ] 



it j± f a. o r r 

THAT THE 

BRIDAL VEIL 

IS THE 

Most Perfect Bread Flour 

Made from Wheat. Try a Barrel. 
We keep in stock a full line of 




Groceries, Canned Goois, Etc. 



LOCAL AGENTS FOR 

HEALTH FOUD 00. PE0DU0TS. 

BOSTON BRANCH GROCERY, 

No. 197 Middlesex Street, Opposite Northern Depot, Lowell, 



COOK BOOK. 



3 



r 



j 



PREFACE 



This book is given to the public with the confident hope that it will be a 
real help to all housekeepers. 

We have endeavored to give valuable receipts in all departments of cook- 
ing, such as have been tried and proved. Our principal aim is to encourage 
an healthful and economical method of cooking. 

Special pains have been taken in the arrangement and mechanical execu- 
tion of the book. 

The money received from advertisements and a portion from the sale of 
the book will be used for the benefit of the First Congregational (Unitarian) 
Church, Chelmsford, Mass. 

It is hoped that not only the church, but all persons who have aided by 
their advertisements, also purchasers of this book, will receive a mutual benefit. 



4 



COMMON SENSE 



W. H. SPALDING & CO., 

(Successors to FISKE & SPALDING), 

Paper ^Hangings, Window jS^adts, 

Painters' and Artists' Supplies, 

— -117 CENTRAL AND 14 JACKSON STREETS, 

LOWELL, MASS. 

W. H. SPALDING. A. W. HARRIS. H. W. HYDE. 

100 TREMON"T STREET. 



ESTABLISHED 1874. 



HEALTH FOODS, 

SIMPLE, NUTRITIOUS FOODS, FOR SICK AND WELL. 

Our Cold Blast Whole Wheat Flour is perfect in bread-making properties. 

Our Whole Wheat Gluten is a sure remedy for Over Fatness, Diabetes and Dyspepsia. 

Our Brain Food (Wheat and Barley Germs) is a delicious breakfast dish, or for the evening 
meal. Especially sustaining to the Brain Worker. 

Our Universal Food [Cooked] and Extract of Gluten and Barley are potent builders up in 
consumption and nervously enfeebled conditions, and are excellent fat formers. 

Our Wheatena, a perfect lurch food, will sustain life unaided, cooks in two minutes. 

Our Peeled Wheat Crackers, Brain Food Wafers, Cold Blast Extra Biscuits, are scientifi- 
cally perfect foods. 

Our Cereal Coffee (Barley and Wheat Gluten Browned), nutritious and palatable, aids as- 
similation and is without the stimulating, narcotizing or clogging effects of tea, coffee, cocoa, 
bromo, &c, an excellent beverage of which children may safely partake. 

Our Vitaline [Wheat Phosphates] is a positive repairer of brain waste. 

Our Gluten Suppositories cure constipation and piles. 

Pamphlets describing all our Foods and Food Remedies freely furnished to all applicants. 

HEALTH FOOD CO. (of New York), 

199 Tremont St., Boston. 



COOK BOOK. 



5 




Mrs. J. M, Fletcher's Common Sense Cook Book. 



BREAD. 



Cream Toast. 

Heat three pints of milk to very nearly the boiling point, then add four 
tablespoons of flour mixed in cold milk, salted to taste, stir briskly and let it 
boil two or three minutes, taking- care not to let it burn. Toast your bread, 
and if it is hard dip it in hot salted water, put it into your dip and remove 
quickly to a deep dish and pour remainder of dip over it. 

Butter Toast. 

Take a piece of butter and pour on boiling water, adding one tablespoon- 
ful of flour mixed with a little cold water. Toast your bread and put it into 
the dip, and remove to toast dish and pour remainder of dip over it. 



COMMON SENSE 



6 




White's, Justi'8, and Johnson & Lund's are 
the best teeth made. Upper or lower set $8. 
Partial sets Si up. Gas, Ether and the new 
local anaesthetic. Cocaine, used. 

Superior til lings a specialty. 

CAULK TON & HOVEY'S 
CORN CURE 

Is warranted. If it fails your money is re- 
funded. 

SOLD ONLY BY 

CARLETON & HOVEY, 
No. 164 Merrimack Street, Lowell. 

CHAS. E. ADAMS, 
Near Northern Depot, 

DEALER IN 

HARDWARE, PAINTS, 

AND OILS. 



ARTHUR H. BENNER, 
UPHOLSTERER, 

10 Middlesex Street, 

LOWELL, . . . MASS. 

J OS I AH GATES & SONS, 

MANUFACTURERS OF OAK-TANNED 

LEATHER BELTING,, 

Hose, Lace Leather, Ticker Leather, Loom 
Straps and Pickers, and Cotton Spinning 
Banding, and dealers in all kinds of 
Manufacturers' Supplies, 

Cor. Dutton and Market Sts., Lowell. 



A. C. SKINNER, 

Dealer in 

Gloves, Kibbons, Dress Trimmkgs, 

Laces, Embroideries, Hosiery, Merino Un- 
derwear, Corsets, Yarns, Fancy 
and Thread Store Goods. 

58 & 60 Merrimack Street, Lowell. 



W. M. GREG W ARE, 

(Sueeessor lo Gregware & Martin) 
No. 98 Merrimack Stkeet, - Lowell, Mass. 

A FINE LINE OF 

DRY AND FANCY GOODS 

Constantly on hand. 
Agent for " Bazar Patterns;" also, for Barrett's Dye House. 



i 



COOK BOOK. 



7 



Potato Yeast. 

Take five large potatoes and grate into an earthen dish, then pour on two 
quarts of boiling water, add two-thirds of a cup of salt and one cup of sugar. 
When milk warm add one and a half cups of yeast and set where it is warm. 

Hop Yeast. 

Take a small handful of hops, slice two potatoes. To this add three pints 
of water and let it boil twenty minutes, then strain this on one quart of flour. 
If too thick thin with cold water. When milk warm add a cup of yeast. Set 
where it is warm. 

WJiite Bread. 

One quart of new milk, one cup of yeast, flour to make stiff enough to 
knead. Let it rise until morning in a warm place. Then add one tablespoonful 
of sugar. Knead well and put in tins. Let rise until light. Bake in a 
moderate oven. 

Baked Brown Bread. 

Two-thirds the quantity rye meal, one-third Indian meal, one cup of mo- 
lasses, one cup yeast, wet with warm water to make soft. Let rise until 
light. Bake three hours in a slow oven. 

Steamed Brown Bread. 

Two-thirds the quantity rye meal, one-third Indian meal, one cup of 
molasses, one teaspoonful of soda, dissolve one-half in molasses and one-half 
in sour milk. Mix soft with equal parts of warm water and sour milk. 
Steam three hours. 

Cream of Tartar Biscuits. 
One quart of flour, two teaspoons of cream of tartar mixed with the 
flour, one teaspoon of soda dissolved in the milk, a small piece of butter 
melted. Xow make a hole in the flour and pour in half a cup of milk, then 
add the melted butter, then the soda and more milk to make a soft dough. 
Stir well. Use sweet milk and bake in a quick oven. 

Graham Bread. 

One quart of graham meal, one pint of flour, an even quart of sour milk, 
four tablespoons of molasses, two teaspoons soda, a little salt. 



8 



COMMON SENSE. 



A.. A. ROBINSON, 

DEALER IN 

w m © w i © a ® © , 

WARD FOUR MARKET, 
199 Middlesex Street, Opposite Northern Depot. 
II, II. WILDER & CO., 

DEALERS IN 

Furnaces, Stoves, Ranges, Kitchen Furnishing Goods. 

THE ARLINGTON IMPROVED AND THE NEW MANSFIELD RANGES, 

So well known to the public — all sizes— constantly in stock. Superior quality Tinware — 

Custom Made. 

No. 127 Central Street, Lowell. 

h ii ii: r, mTa. iv 9 h 
DINING ROOMS AND DOMESTIC BAKERY, 

MEALS SERVED AT ALL HOURS. 

Corner of Middlesex and Gorham Sts., Lowell, 

Opposite Boston & Maine Depot, 
Is the only place where the public can obtain Genuine Home-Made Bread. 
Open Sundays from 7 a. m. to 7 p. m. C. H. Sherman, Proprietor. 



Frank E. Shaw, Prop. Will W. Hosford, Clerk. 

AMERICAN HOUSE. 

LOWELL, - - MASS. 



SHERMAN & MANNING, 

DEALERS IN 

FURNITURE, 

Carpets and Draperies. 

Ware rooms Nos. 3 to 15 South- 
wick Block, Prescott St., Lowell. 



COOK BOOK. 



9 



Indian Cake. 

Two eggs, one-half cup sugar, two cups of Indian meal, one cup flour, 
two cups of sour milk, one teaspoon soda, a little salt. 

Oatmeal Cakes. 

One cup of cream, two cups of sour milk, two tablespoons of sugar, one 
large teaspoon soda, salt, oatmeal sufficient to make a stiff batter. 

Hye Breakfast Cakes, 

Two cups of rye meal, one-half cup of molasses, a little salt, a cup and a 
half of sweet milk, to mix it very soft, one teaspoon soda. Bake in muffin 
rings at once. 

Graham Bolls. 
One pint of graham, one pint of flour, one tea spoonful of salt, two tea- 
spoonfuls baking powder, one tablespoonful butter, three-fourths pint milk* 
Sift together graham, flour, salt and powder ; rub in butter cold ; add milk and 
mix into a smooth dough that can be handled — not too soft. Flour the board, 
turn out and form into rolls the shape and size of large fingers. Lay on bak- 
ing sheet so they will not touch ; wash with soft brush dipped in milk to glaze 
them. Bake in a hot oven from ten to twenty minutes. 

Graham Biscuit. 

One quart of graham flour, one pint flour, two teaspoons cream of tartar, 
one teaspoon soda dissolved in hot water, milk enough to make it stiff, drop it 
on pans. Bake quick. 

Buns, 

One cup of new milk, one cup sugar, one cup yeast ; thicken and rise until 
morning, add one cup sugar, one cup of butter, thicken enough to knead, rise 
again, put into tins and rise again. Add currants. 

Graham Bread No. 2. 

Two cups of graham meal, one of flour, one-half cup of molasses or 
brown sugar, two teaspoons cream of tartar, one of soda. Wet with milk 
about as thick as brown bread. Add a little salt. 



10 



COMMON SENSE 



ESTABLISHED 1840. INCORPORATED 1884. 

TALBOT DYE WOOD AND CHEMICAL CO,, 

Successors to C. P. Talbot & Co., Manufacturers of 

DYEWOODS AND CHEMICALS. 

DEALERS IN 

DRUGS AND DYE STUFFS GENERALLY. 
City Market House, Lowell. 

JOSEPH D. GOULD, President. JAMES F. PRESTON, Treasurer- 

A Full Variety of Chemicals and Dyestuffs at Retail. 



Acid, Acetic. 

" Carbolic. 

" Muriatic. 

" Nitric. 

" Oxalic. 

" Tartaric. 

" Citric. 
Alum. 

Aqua Ammonia. 



Annatto. 
Blue Vitriol. 
Borax. 
Brimstone. 
Camphor. 
Chloride of Lime. 
Cochineal. 
Copperas. 
Corks 



Carbonate of Ammonia. Epsom Salts. 
Sal Ammoniac. Glauber's Salts. 



Gum Arabic. 

Glycerine. 

Hellebore. 

Insect Powder. 

Indigo. 

Nickel Salts. 

Madder. 

Package Dyes. 

Paris Green. 

Pearlash. 

Potash. 



Rosin. 

Saltpetre. 

Salts of Tartar. 

Sal Soda. 

Soda Ash. 

Soda Bicarbonate. 

Soldering Fluid. 

Sugar of Lead. 

Sulphur, Flowers. 

Tartar, Cream Pure. 

Sulphate of Zinc. 



PHOTOGRAPHIC CHEMICALS. 



A. I> A. M H & CO., 

Wholesale and Retail Dealers in 

Fl'I}.YlTl'RE, CtlltPET 

AND UPHOLSTERY GOODS, 
Appleton Block, Central Street, Lowell, Mass. 



G . F. HILL, 


BRAID TRIMMINGS, 


Manufacturer of 


BEADED GOODS, 


Carriages, Sleighs, Pungs, 


Latest Style Buttons, 


AND EXPRESS WAGONS. 


AT 


Jobbing and Repairing in all its Branches 
neatly Executed and Promptly Attended to. 


MAYNARD'S, 


192 & 194 Middlesex St., Lowell. 


78 Merrimack Street, Lowell. 



COOK BOOK. 



11 



Sour Milk Biscuit, 

One quart of flour, a little salt. Add to this a little sour milk. Dissolve 
one tablespoon of butter and put both soda and butter into the flour and milk. 
Mix soft with more sour milk. 

Bolls. 

Two quarts of flour, one tablespoon of butter, one tablespoon of sugar ; 
put the flour in the pan, make a hole in the center. Scald one pint of new 
milk and pour in; when this is cold add one-half pint yeast and set away until 
morning. Then knead and let rise until noon ; knead again, put in tins, let 
rise until fifteen minutes of five o'clock. Bake in a quick oven. 

Muffins. 

One quart of flour, four tablespoons of sugar, two eggs, one pint of milk, 
one teaspoon of soda, one teaspoon salt, two teaspoons cream of tartar, butter 
the size of an egg. Bake in a quick oven. 

Johnny Cake. 

Two cups of milk, sweet or sour, four tablespoons molasses, one tea- 
spoon of soda, a little salt, two cups Indian meal, one-half cup of flour. If 
sweet milk a little cream of tartar. 

Breakfast Cake. 

Two cups of sour milk, three tablespoons of molasses, three tablespoons 
of Indian meal, one teaspoon soda, a little salt, a small piece of butter, flour 
to make as stiff" as common sweet cake. 

Fritters. 

Two cups of rich sour milk, one teaspoon soda, one beaten egg. a little 
salt, flour to make a thin batter. 

Bop-overs. 

Three cups of milk, three cups of flour, three eggs, salt. Bake half an 
hour in a quick oven in a gem pan. 

Graham Gems. 

Two coffee cups of graham flour, one cup of milk, a small cup of water, 
and one and a half teaspoons of baking powder or two teaspoons of cream of 
tartar and one of soda. 



12 



COMMON SENSE 



WE WOULD RESPECTFULLY CALL ATTENTION TO OUR 
SUPERIOR STOCK OF 

WATCHES, DIAMONDS, 

JEWELRY, 
Solid Silver and Silver - Plated Ware, Opera 

Glasses, Marble Clocks, Bronzes, 
and Statuary. 

We make a specialty of Setting Diamonds and other 
precious Stones to order. 

DURANT & ROGERS, 

Successors to Bacon Bros.' 
No. 25 Central Street, Corner of Middle Street, 

LOWELL, - MASS. 



COOK BOOK. 



13 



Gems No. 2. 

Two cups flour, one cup of rye or graham meal, two tablespoons of 
molasses, a little less than a teaspoon soda, salt, a little more than a cup of 
sour milk, a little shortening; wet a spoon and drop the cakes in gem irons. 

Vienna Molls. 

One quart flour, one-half teaspoonful salt, two teaspoonfuls baking powder, 
one tablespoonful butter, one pint milk. Sift together flour, salt and powder; 
rub in butter cold ; add milk, and mix into a smooth dough in the bowl ; flour 
the board, turn it out and give it a quick knead or two to equalize it ; then roll 
out to thickness of half an inch, cut out with a large round cutter, fold one- 
half over the other, lay them on a greased baking sheet without touching and 
wash over with milk to glaze them. Bake in hot oven fifteen minutes. 



MEATS. 



Boiled Corned Beef* 

Put the meat into a kettle of boiling water, having sufficient water to cover 
the meat. Boil five hours, or longer if necessary to have the meat perfectly 
tender. When thoroughly cooked remove it at once from the kettle, and 
after removing all the bones and cartilaginous substance, place it in an earthen 
dish and cover nearly close with a plate and apply a weight or press for three 
hours. Slice and serve cold, keeping it closely covered. A delicious, appe- 
tizing dish, especially in the warm season. 

Boiled Ham. 

Wash and scrape thoroughly and put into a kettle with boiling water suf- 
ficient to cover it, and boil slowly four hours, or longer if necessary to make 
it sufficiently tender throughout. When cooked remove it at once from the 
kettle and remove the skin while hot, and keep closely covered. The juices 
and rich flavor are retained much better if a weight is applied, as in the case 
of corned beef. 

Old Fashioned Beef Soii$>. 

Take a shin or shank of beef and put it in cold water and boil five hours, 
or until perfectly tender. W r hen nearly cooked add salt to taste. Cne-ha 



14 



COMMON SENSE 



TO HOUSEKEEPERS. 



We have constantly on hand and for sale, in large and small 
quantities, many articles now considered indispensable in well regulated 
families, and call your attention to a few, viz. : — 

AMMONIA, of full strength. GLYCEBINE, chemically pur. 

BENZINE, doubly deodorized, for cleaning cloths, gloves or most delicate 
fabrics. 

ALCOHOL, ninety-five per cent. GUM AEABIC, white and common. 
GUM CAMPHOB, pure refined. WAX, sperm and paraffine. 
BEES' WAX, white arid yellow. SOAPS, for laundry and house use. 
SAL SODA. COPPERAS. 
CHLORIDE OF LIME. DISINFECTANT. 
SULPHUR. BRIMSTONE. 
POTASH. LIME, &c, &c. 

SOLUBLE BLUE. A prepared Dry Blue, soluble in water. One-quarter 
pound will produce the Best Liquid Blue, in sufficient quantity to last a 
family one year. Would have been recommended without doubt by 
Miss Parloa had she done washing instead of diplomatic puddings. 

STOVE LINING. An excellent article, as it saves time, trouble, and ex- 
pense. A little of it in the house enables one to repair a cracked or brok- 
en lining without trouble or delay. We have sold tons of it, and it 
gives universal satisfaction. 



C. B. COBURN & CO., 

35 MARKET STREET. 



COOK BOOK. 



15 



hour before it is fully cooked have dumplings prepared in the same manner as 
cream tartar biscuits, put them on a perforated tin in the kettle over the meat, 
and cook from twenty to thirty minutes, keeping the kettle closely covered. 
Care must be taken to keep a good supply of water in the kettle all the time. 
Cook vegetables in a separate kettle. After removing the meat and dumplings 
from the kettle, prepare thickening by wetting flour with cold water, adding 
pepper to taste, and stir into the gravy and allow it to come to a boil, and 
pour it over the meat. On removing the meat from the kettle remove the 
bones, taking care to retain the marrow. 

Veal Soup* 

Same as beef soup. 

Beef Steate Broiled, 

Place in broiler over a sharp fire, turning often so as not to scorch. 
Sprinkle a little salt on the meat on each side after turning once. When 
cooked remove to platter and spread over it a little butter as quickly as possible, 
and cover closely immediately. The secret of securing a palatable, nutritious 
beef steak is in cooking quickly, over a sharp fire, the sharper the better, and 
taking care not to cook it too much, and in covering at once closely. 

Broiled Ham. 

Broil slowly over a moderately sharp fire, turning less frequently than 
for beef steak. When thorough^ cooked, without burning, remove to plat- 
ter and spread over it a little butter and cover closely. It requires from two 
to three times the length of time to broil ham nicely that is required for beef 
steak. 

Boast Meats. 

Pork and veal need more cooking than other meats. Three or four hours 
is the usual time for pork (spare rib) or loin of veal, weighing from eight to 
ten pounds. Hub the pork with salt and a little flue sage before putting it in 
the oven. 

A leg of veal should be stuffed where the bone is taken out with dressing 
made as for turkey. Roast a large leg four hours or more. Send apple sauce 
to the table with roast pork; horse radish wrh veal. 



16 



COMMON SENSE 



FOR THE MOST STYLISH 

Wall Paners, Geilii Decorations aifl Winflow SMes, 

GO TO 

KITTREDGE'S, 122 Central St., Lowell. 
First-class Painters and Paper Hangers Furnished. 
NICHOLS & FLETCHER, 

DEALERS IN 

zz&im, mmx -c:h:mb'£, 

Powder and Cordage, a Choice Line of Fancy Groceries, etc. 
168 and 170 Central Street, corner Church, Lowell. 



C. T. CHAMBERLIN, 

FUNERAL DIRECTOR 

AND UNDERTAKER. 
Caskets of every description and 
make. Bodies preserved in the 
best manner. Office, after April 
1, 1887, at No. 6 Market Street, 
corner of Central. 



FRENCH BROTHERS, 

WHOLESALE AND RETAIL DEALERS IN 

Presli, Salt and Pickled Fish, Oysters, 
CLAMS, LOBSTERS, &C, 

No. 233 Central St., Lowell, Mass. 



D. W. HORNE & SON, 

*=00 AL = * 

No. 35 Merrimack St., Lowell. 



DANIEL S. GRAY, 

DEALER IN 

PROVISIONS, 

Beef, Pork, Ham, Mutton, Lamb, 
Fish, Sausages, Poultry, Lard, 
Fruit and Vegetables. 

237 Central St., Lowell. 



COOK BOOK. 



17 



One to two hours is the usual time to roast beef, if wanted rare. Lamb 
requires a quick oven to brown the fat nicely. Serve with ordinary gravy or 
mint sauce if preferred. Currant jelly is good with mutton. 

Roast Turkey. 

Let the turkey be picked, singed, washed and wiped dry, inside and out. 
Avoid cutting the front of the breast by removing the crop from the back of 
the neck, cut off end of neck, salt inside and out, then stuff, leaving a little 
room for stuffing to swell ; sew up with strong thread, rub over lightly with 
flour, put a little water in dripping pan, tie legs and wings down ; baste often 
with its own drippings ; bake to a nice brown ; thicken gravy with a little 
flour and water. The bottom of dripping pan must be kept covered with 
water. 

Chicken Pate. 

Boil a chicken until tender, take out the bones and chop the meat fine and 
season with salt, pepper and butter. Four in enough of the liquor it was 
boiled in to make moist. Put into a mould, and when cold turn out and cut in 
thin slices. 

Sausages. 

Place the spider on the stove with a little cold water, put the sausages in 
and do not prick them until the water has ail cooked away ; cook slowly, turn- 
ing often until brown. The water keeps them from shrinking. 

Tripe. 

Drain, cut up in small pieces, dredge with flour and fry brown in butter. 
When done add salt and a little butter. 



VEGETABLES. 



To Cook and Prepare Vegetables. 

Beets. — Wash them thoroughly ; put them in a kettle of warm water ; boil 
three hours. New beets cook one hour. Take from the kettle ; peel and cut 
in slices for the table. 



18 



COMMON SENSE. 



USE 



j Ijfaijt's German ©alaijtie 
] For the Handkerchief. 



25c. 
Each. 



For the Teeth. 



13 OWS* 

S^BiarrhxBa and gh&leta 

SYRUP. 

A positive remedy for Diarrhoea, Dysentery. Cholera 
Morbus, and all cramps or pains in the Stomach or 
Bowels. 

SOLI) AM) WAIlliAMTD by LOWELL DRUGGISTS 




J. MERRILL & SON, 
BOOKSELLEES and STATIONEES, 

80 Central Street, 

LOWELL, .-- - MASS. 



KIMBALL & CO., 

Dress Goods a Specialty 

93, 95 and 97 
Merrimack Street, Lowell. 



SOMETHING NEW. 

Pillow Oases Woven Whole Without 
Seams, mly 22 cts. each, at 

A. Gr. POLLARD & GO'S., 

80 & 82 Merrimack St., 

LOWELL. 

LAMSON & PINDER, 
JOBBERS 1 RETAILERS, 

37 and 52 
Merrimack Street, Lowell. 



COOK BOOK. 



19 



Turnips. — Peel and wash them ; cut in round slices ; put them in a kettle of 
warm water ; cook two hours. To prepare them for the table, either in slices 
or mash them fine, adding salt and pepper to taste; a small piece butter. 

Carrots. — Wash and scrape clean; boil them two hours; cut each one 
lengthwise so as they may get cooked through and be tender. 

Parsnips. — Wash and scrape clean; boil one hour. Take them from the 
kettle, peel and cut lengthwise for the table. A little pepper is an improve- 
ment to eat on them. 

Squash. — Peel, cut in quite large pieces; steam three-quarters of an hour. 
To prepare for the table, put in a dish when done and mash tine, adding a 
little salt and pepper to taste and a little butter. 

Cabbage. — Peel and wash; cut one head in four pieces; put it in a kettle 
of warm water; let boil one hour; then dissolve one-half teaspoon soda in the 
kettle; when it foams take out the cabbage, drain and put in another warm, 
clean water and boil another hour. Take from the kettle and chop fine, 
put in a dish ; to be eaten with vinegar. Cabbage should always be cooked 
separately. The soda helps to take out some of the strong taste. 

Tomatoes. — Place the tomatoes in a pan and pour boiling water over them ; 
let stand a short time, then peel, cut into quarters, put in a porcelain kettle 
(never use iron or tin), cook fifteen or twenty minutes; skim while cooking. 
Season to taste. 

Shell Beans. — Wash ; put them in a kettle of warm water ; cook two hours ; 
remove from the kettle into a dish ; add salt and butter enough to make them 
taste good. 

String Beans. — Break off the ends of each pod; pull off the strings; cut 
each pod in pieces an inch long; wash and put into warm water in a kettle; 
boil two hours ; remove from the kettle into a dish ; acid salt and butter. 

Cucumbers.— Peel and wash ; cut up in thin slices ; put them in ice water 
until ready for use. To be eaten with vinegar, salt and pepper. 

Greens, Dandelions, Cowslips or Beet Greens. — Pick over and wash 
thoroughly ; put in a kettle of warm water with a little salt ; cook one hour and 
a half. Take from the kettle and drain and put in a dish; cut them up quite 
fine. Eat vinegar on them. 

Mashed Potatoes.— -Take from the kettle the boiled potatoes, peel and put 
them in a pan ; mash them ; add pepper and salt to taste and moisten with 



20 



COMMON SENSE 



YOU WILL FIND ANYTHING YOU MAY WANT 

— IN THE — 

HARDWARE, 

AGRICULTURAL TOOL, 

— OK — 



SEED LINE 

At our store. We have a large and varied assortment of all the 
above kinds of goods. A full line of 




SHEAKS, SCISSORS, 
ROGERS' PLATED GOODS, ETC., ETC. 

The best assortment and the lowest prices at 



BARTLETT & DO W'S, 

128 Central Street, Lowell. 



COOK BOOK. 



21 



warm miik ; add quite a piece of butter. This is a very nice way to prepare 
old potatoes late in the spring. Sweet potatoes are best baked. 

Onions.— Peel and wash ; cut each one half into ; put into a kettle of warm 
water; cook one hour. To prepare for the table, take from the kettle, acid 
pepper and salt to taste and a small piece of butter. 

Green Peas. — Pick over and wash; put in a kettle of cold water; cook 
one hour. Take from the kettle ; pour in a dish ; add quite a large piece of 
butter; salt. 



FISH. 



Fried Oysters. 

Select the largest and dip them in beaten egg and then in bread or cracker 
crumbs. Fry in equal parts of butter and lard until they are brown. They 
are very good when clipped in corn meal instead of crumbs. 

Scalloped Oysters. 
Sprinkle a buttered dish with bread or cracker crumbs, then put in a 
layer of oysters, lay on bits of butter, sprinkle over a little pepper, salt and 
nutmeg, and so on until the dish is full, leaving the crumbs on top; moisten 
with the liquor from the oysters. Bake half an hour in a quick oven. 

Steamed Oysters. 
Wash the shells and lay them in your steamer, the round part clown so as 
not to lose the juice. When the shells open the oysters are clone. Have 
ready a hot dish with some pepper and butter, lay them carefully on the dish 
and put a piece of butter on each and dust on a little pepper. 

Stewed Oysters. 
Put the oysters in a kettle over the fire, with butter, pepper and salt, and 
to a pint of oysters add one soda cracker crushed finely. Let it come to a 
boil and add a pint and a half of milk, and let it again come to a boil. 

To Cook Fresh Fish. 

A nice way to cook fresh fish so as not to have any disagreeable odor in 
the room. Butter the tin well, wash the fish, dredge it with sifted Indian 



22 



COMMON SENSE 



LOWELL ONE-PRICE CLOTHING CO. 

The Largest and Most Complete Stock of 

Ms, luM, Boys' ait Clflrei's Cloli 

In Lowell, can always be found at the 

LOWELL ONE-PRICE CLOTHING CO. 

WE AliE HEADQUARTERS FOR 

HATS AND FINE FURNISHING GOODS. 

We keep a good assortment of New Goods and New Styles at all times of the year. 
OUR PRICES ARE THE LOWEST IN NEW ENGLAND. 

LOWELL ONE - PRICE CLOTBING CO., 

36, 38, 40 & 42 Merrimack Street, Lowell. 



PUTNAM'S 




8 Merrimack Street, Lowell. 



AAROTX C . L A D D , 

(Successor to Browning, Ladd & Speirs) 

PLUMBING AND PIPING, 

Steam and Hot Water Heating, Gas and Kerosene Fixtures, Water Closets 
of all kinds. Repairs on Steam, Water and Gas Pipes and Water 
Closets by Pirst-Olass Workmen at Seasonable Eates, 
2m MIDDLESEX OTEEV, - - Ii0WEIiIr, JOTJS. 

Connected by Telephone. 



COOK BOOK. 



23 



meal, sprinkle with salt and lay a small thin piece of salt pork on each piece 
of fish. Bake one hour. Eemove from the tin into a dish and pour melted 
butter upon it. 

To Cools Salt Fish. 

Cut up the fish in quite large pieces, put in cold water in a dish or porce- 
lain kettle on the stove and let soak two hours ; change the water twice wiien 
it comes to a boil. Take from the kettle, remove the bones, pick up fine and 
pour melted butter over it or serve with drawn butter. 

Fish Balls. 

Fix the fish as above stated; mash some boiled potatoes (a little more 
than half as much potato as fish), mix fish and potato together, moisten with 
warm milk, add a small piece of butter, rub the hands with flour and make up 
in small balls. Fry brown in pork fat. 

Mackerel. 

. Salt mackerel needs to soak a day and a half ; before put to soak cut off 
the heads and tails, wash, put into a buttered tin. cover them with cream or 
rich milk, bake one hour; remove from the tin, place on a platter, thicken the 
gravy with flour, add a small piece of butter, pour over them. Fresh mackerel 
may be cooked the same or without the milk. 



PICKLES. 



Cucumber PicMes. 

To make nice cucumber pickles that will keep two years, take nice 
sorted cucumbers, wash clean, being careful not to break the skin. Place in 
ajar or tub ; add to one peck of cucumbers one pint coarse-fine salt, cover with 
cold water, be careful to keep them under the brine. Let stand thirty-six 
hours. Eemove from the brine, wash in cold water, place in a jar and scald 
vinegar and pour over them, Let stand one week. Pour off the vinegar and 
scald again and pour over them. Let stand two or three weeks. Pour off the 
vinegar, a add cloves, cinnamon bark, whole allspice, horseradish, a small 
piece of alum, put all into the vinegar and scald together, then pour over the 
cucumbers, always using the same vinegar. The vinegar must be pure. 



24 



COMMON SENSE 



J. E. CONANT & CO., 
Auctioneers and Appraisers, 
184 Central Street, 

LOWELL, . . . MASS. 


JEFFERSON A. KNOWLES, 
Dealer in 

Trunks, Traveling Bags, Baskets, 

Bird Cages, Brackets, Velocipedes, Sleds, 
Children's Wagons, etc. 

Next door to Y. M. C. A. Hall, 
No. 4 Central Street, Lowell. 


PUTNAM & SON, 

CLOTHING, HATS, 

AND 

FURNLSHING GOODS, 

Central Street, corner of Warren, 
And 3 and 5 Hurd Street, 

LOWELL. 


FRENCH & PUFFER, 

Importers and Wholesale Dealers in 

CROCKERY, CHINA, 

And Table Cutlery, Solid Silver and Plated 
Ware, Lamp Goods, Wooden Ware, 
Brooms, Brushes, Baskets, Mats, 
etc., etc., etc. 

No. 131 Central Street, Lowell. 
MIDDLESEX 

STEAM LAUNDRY, 

18 & 22 Middlesex St., Lowell. 
F. E, HAINES, Proprietor. 

TELEPHONE 198-R. 


CLIFFORD 

THE 

W\ W IRfF ^"F 1 Tf ©I snr 5 
wj j^a il ^ jj> 9 

LOWELL. 


J. B. CURRIER, 
FUNERAL FURNISHER 

AND DIRECTOR, 

No. 23 Prescott St. House, No. 16 Ash St. 

Telephone at Office and Residence. 

Manufacturer of and Dealer in Caskets, Cof- 
fins and Robes. Satisfaction guaranteed in all 
branches of the business. 


WM. E. LIVINGSTON, 

DEALER IN 

COAL, WOOD, LIME, 

Cement, Sand, Gravel, Mortar-Stone, Hair, 
Kaolin, Plaster, Bricks, Fertilizers, 

STRAW, HAY, GRAIN, FLOUR, ETC., 

No. 27 Thorndike Street, Lowell. 

Branch Office, 33 Merrimack Street. 



COOK BOOK. 



25 



Picalilli. 

To one peck of green tomatoes washed and chopped or sliced, add one cup 
of salt and let stand over night. In the morning drain, put the tomatoes into 
a kettle, add one teaspoon each of nutmeg, cinnamon, clove, one tablespoon 
mace, one pound sugar, one-half cup of grated horseradish, four small red 
peppers; cover with vinegar and let cook until tender. 

Sweet Pickle, 

To be made of ripe cucumbers or sweet apples. One quart of vinegar, 
one pound sugar, spice with whole cloves and cinnamon bark, Cook the fruit 
until tender. 

Currant Ketchup. 

Five pounds of currants, four pounds of sugar, two tablespoons of ground 
clove and cinnamon, one pint of vinegar. Cook the fruit tifteen minutes. 
Boil the juice down one-third. 

Ketchup. 

To one gallon of ripe tomatoes add four tablespoons of salt, four table- 
spoons black pepper, three tablespoons mustard. Cook until done, then 
strain it. 

To Pickle Ham. 

To fifty pounds of pork take five ounces salt petre. one quart of molasses, 
salt enough to make a brine that will hold up an egg, stir and let stand over 
night. Put to the ham in the morning. 

Pickled Pears, 
Ten pounds of pears, four pounds sugar, two quarts of vinegar, one quart 
water. Boil sugar, water and vinegar together, then put in the fruit. Let 
boil until the fruit is soft. 

Chili Sauce. 

Twenty-four large ripe tomatoes, eight large onions, four green peppers, 
four tablespoons salt, eight tablespoons sugar, four teaspoons cinnamon, two 
teaspoons ginger and clove, eight tea cups vinegar. Boil ail together until 
thick. 



26 



COMMON SENSE 



GOSSAMERS. 

Ladies' Baglans, Ladies' Pedora Sussex, Ladies' Newmarkets Ladies' West- 
minsters, Ladies' Cashmeres, Ladies' Cantons, Ladies' Kugbys, 
And Ladies' Fancy Plaids. 

Many of the above garments are close fitting and very stylish, in the latest patterns. If 
you want to see the best selection in the city, call at 

HAYWABD BKOTHERS', No, 61 Central Street, 

Dealers in RUBBER GOODS. 



ANDREWS & WHEELER, 

Manufacturers of 

Fine Granite and Marble Work, 

41 Thorndike Street, 
Near Northern Depot, Lowell. 

C. H. Andrews. Chas, Wheeler. 

Established 1857. 



AARON C. SAWYER, 

Manufacturer of and Dealer in 

Carriages, Harnesses, 

Saddles, Bridles, Collars, Whips, Blankets, 
Fly Nets, Trunks, Traveling Bags, etc. 

Kepairing of all kinds promptly attended to. 

212 & 214 Middlesex St., Lowell. 



WILLIAM McLAENEY & CO., 

DEALERS IN 

Stoves, Tin, Glass and Wooden Ware. 

Plumbing, Gas, Water Fitting and Pump Work Neatly Done. Tin Plate and Sheet 

Iron Workers. 

No. 213 Middlesex Street, near Northern Depot, 
Connected by Telephone. LOWELL, MASS. 

LATEST SPRING STYLES 



Body Brussels 

Boxbury 
Tapestries, 




Lowell Extra 
Supers, 
Unions, 



■ 



Straw Mattings, Oil Oloths, linoleums and Kugs, at 
Benner Bros.', 138 and 140 Central Street, Lowell. 



COOK BOOK. 



27 



SALADS. 



Clvclzen Salad. 



Boil tender two good sized chickens ; when cold cut off the white meat, 
chop rather coarse, also chop the white part of celery in the same manner. 
To one quart and a pint of the chicken allow one pint of the celery and salt to 
taste. Mix well together and stir in part of the dressing ; shake the salad in a 
flat dish and pour over the remainder of dressing. Garnish with hard-boiled 
eggs, beets and tops of celery. 



Yolks of four eggs or two whole eggs, small teaspoonful dry mustard, 
half a teaspoonful salt, same of pepper, beat all well together in a bowl set in 
ice. add slowly three tablespoonfuls of sweet oil, add a little vinegar. Stir 
with a wooden spoon all one way. 



Six tablespoonfuls vinegar, yolks two boiled eggs, three tablespoonfuls 
table oil. salt and pepper to taste, three teaspoon fills mustard. This is for six 
pounds of lobster. 



The quantity for one pie : A double handful of flour, a heaping tablespoon 
of lard rubbed in the flour, salt, mix with cold water; make stiff. For the 
upper crust take half the quantity, roll out quite thick, put little pieces of lard 
over it. roll up and cut up in round pieces (two inches thick), put one piece 
on another, press down and roll out again, put small pieces of lard over it a. 
second time, roll up this for the upper crust. When you cut olF a piece roll 
out the side you cut off and do not turn it over while rolling out. This rule 
makes the crust soft and flaky. . . b 



Salad Dressing. 



Lobster Salad. 




Tie Crust. 



2$ 



COMMON SENSE 



TELEPHONE 32-3. 

PERFECTION Jk^T LAST. 

With recent improvements, 

IvS THE CHEAPSST MACHINE TO BUY, 

Because it is the easiest to learn, the lightest running, the most durable, the best finished, 
and does the most perfect work. 4QpCall and see us before purchasing. 

Salesroom, 204 Merrimack Street, Lowell, Mass. 



C. R. KIMBALL, 

Dealer in 

DRUGS, MEDICINES, CHEMICALS, 

Fine Toilet Soaps, Brushes, Combs, Et-c. 
Perfumery and Fancy Toilet Articles 
in great variety. 
Pure Brandy, Wines and Liquors for Medic- 
inal Purposes. 

Physicians' Prescriptions accurately Com- 
pounded. 

Cor. Merrimack and Central Sts., 

LOWELL. 



BUTTRICK & CO., 

Wholesale and Retail 

GROCERS 

And Dealers in 

Hour, Butter, Cheese, Country Prod- 
uce, Sugar, Ocffee, Teas, Ppices. 
No. 20 Market Street, Lowell. 

CLIFFORD'S 
I> Y E OOXJHE, 

2 & 4 Andover St., Lowell. 

Gents' Clothing Dyed Whole and Pressed. 
Ladies' Dresses Dyed Whole and Pressed. 
Ladies' Shawls and Sacks Dyed or Cleansed. 



HOOD'S COOK BOOKS, 

Nos. 1, 2 and 3; also, 

HIGH - STREET COOK BOOK, 

Just republished. 
Copies of each can be had by sending 2 cent 
stamp to 

C. I. HOOD & CO., Lowell. 

^@=For your Spring Medicine take Hood's 
Sarsaparilla. It is just what you need. 



CHARLES W. WILDER, 

Wholesale Dealer in 

PORK, LARD, HAM, 

SMOKED BEEF, ETC., 

No. 68 Market Street, Lowell. 



THE 



IO I X !0 Y S 

HAVE BEST MAKES IN 




AT 



50c, 75c, $1.00, $1.25. 



COOK BOOK. 



29 



Chicken Pie. 

Make paste same as for other pies, only not so rich, and line the sides of an 
earthen dish. Boil the chicken till tender, remove the large bones, and fill 
the dish, adding salt and pepper to taste, with a little butter and the gravy of 
the chicken. Cover with crust and bake, in a slow oven, one hour and a half. 
Make an incision in the top crust for the steam to escape. 

Veal Pie. 

Same as chicken pie. 

Beef Steak Pie. 

Make your paste same as for chicken pie, and line a small earthen dish 
with it. Take round steak cut in small pieces and place a layer on the bottom 
of the dish; then a layer of sausage cut in small pieces, and so on till you fill 
the dish. Add a cup of cold water, cover with crust and bake four hours in a 
slow oven. Very nice. 

Apple Pie. 

Cover the plate with crust (always roll the under crust a little thicker than 
upper), pare, core and quarter the apples in thin quarters, place a layer of the 
apples over the crust, then fill as full as desired of apple, sprinkle with sugar, 
add a little nutmeg or cinnamon. A few small bits of butter put over the top of 
the apple is an improvement. Bake in a moderate oven. 

Old- Fa s7i ion eel Apple Pie. 
Fill a deep pie plate with apple, sweeten with molasses, flavor with all* 
spice, add a small piece of butter, cover with a crust. Bake slowly. 

Cup Custards. 

To a quart of rich milk add four eggs, to every egg a tablespoon of sugar; 
beat eggs and sugar together, then add the milk, a little salt, grate a little nut- 
meg in each cup and strain the mixture into the cups. Bake slowly so as not 
to boil. Boiling makes them whey. 

Squish Pie. 

After the squash has been steamed and sifted, add milk to thin it to the 
consistency of cream, half an egg or a cracker to a pie, sweeten to taste, flavor 
with nutmeg and cinnamon. Bake in deep pie plates lined with crust, rolled 



30 



COMMON SENSE 



HiUWAKD IN. WOOD & CO., 


TT^ T A P.T T<2 FT IT r» 


Successors to Stimuli N. Wood & Son, 


II A R I? Y R AYNK^ 


Wholesalers and Retailers in 


WATCHES, JEWELRY, 


RT OlTl? ATM "FTTTFD 
rbUUiVj vj iv i\ l in , r Uti^LJj 


SILVER WARE. 


FT AT AND FERTILIZERS 

llxl X All XJ X l_j J. V X X XJ X £u .Li ItUj 


lo^t/ nog l jjioSi x oiks anu. spoons 


No. 47 Market Street, Lowell. 


A Specialty. 


Edward N. Wood. George C. Evans. 


43 Central Street, Lowell. 



BOOTS, SHOES, TRUNKS Al VALISES, 



INCLUDING ALL THE LATEST STYLES, 

CAN 33 E BOUailT LOW 

AT THE 

GLOBE BOOT, SHOE, TRUNK AND BAG STORE, 



No. 119 Central Street, Lowell. 



23 Court Street, 

BOSTON, 



MASS. 



Attorney and Counsellor at Lw, 



h o m: e e w s : 

Every family in Northern Middlesex should 
subscribe and read regularly the 

LOWELL WEEKLY JOURNAL 

Which has correspondents in every town. 

Terms, - - $1,50 a year in Advance. 
JOB PRINTING 

Of every description promptly executed at 

low prices. 
Harden & Rowel, Lowell, Mass. 



COOK BOOK. 



31 



thin. Bake in a moderate oven until you can see no milk by trying it with a 
spoon. Pumpkin pies the same as squash pies, only the pumpkin needs to be 
steamed longer. 

Washington Pie. 

Two eggs, one cup sugar, one cup of flour, butter the size of an egg, one- 
half cup of milk, one teaspoon cream of tartar, one-half teaspoon soda. 

Lemon Pie No. 1. 

One lemon, the yolks of four eggs, seven tablespoons sugar. Grate the rind. 
Beat sugar, eggs, juice and rind together. Bake in a good crust. Save the 
whites for frosting. 

Lemon Fie No. 2, 

The yolks of two eggs, one lemon, the outside grated, one tablespoon of 
flour, one teaspoon butter, nine tablespoons sugar. Beat well, then add one- 
half cup of water. Bake in an under crust. Take the whites of the eggs, beat 
them to a froth, add two tablespoons sugar, flavor. Set in the oven after the 
frosting is poured over the pie. 

Cranberry Pie. 

Cook the cranberries the same as for sauce, only sift them, sweeten to 
taste. Bake in an under crust. When clone frost the top with soft frosting. 
Or lay little strips of the crust across the top of the pie before putting in the 
oven. 

Custard Pie. 

Roll the crust thinner than for other pies ; line a deep pie plate with crust. 
Make the tilling the same as for cup custards. Cook in a slow oven without 
boiling. 

Coeoanut Pie. 

The same as custard pies, only adding a cup of coeoanut. Bake slowly; 
when done frost with soft frosting made by taking a tablespoon sugar to a 
white of an egg beaten stiff. Flavor to taste. 

lihubarb Pie. 

One cup of chopped rhubarb, one-half cup of sugar, one egg, a small piece 
of butter, flavor with lemon and beat all together. This makes one pie. 



32 



COMMON SENSE 



J3YEFfc, It T C E & CO., 

HATS, STRAW GOODS, 

BUFFALO AND JAPANESE ROBES, 

Ladies' 1^ 11 « , 

Nos. 36, 38 & 40 Chauncy Street, Boston, Mass. 

Cooked, Boned and Truffled Dishes, Ice Cream and other Ices. Charlotte Russe, Jelly, etc. 
Silver, China and Glass Ware. Also, Experienced Cooks. 
Polite and Attentive Waiters Furnished. Special attention to Wedding and other Parties. 

T. D. COOK & 00. , 

CATERERS, 

Nos. 23 to 31 Avon and 14 Bedford Streets, Boston. 

Ladies' Lunch ; Best Food Finely Cooked ; Promptly and Neatly Served ; Prices very Moderate. 

iO. A. . ROBlNSOxN, 

DEALER IN 

Fresh, Salt, Smoked and Pickled Fish,** 

Oysters, Lobsters, Clams, etc. Special Prices to Hotels and Boarding Houses, 

No. 266 Middlesex Street, . . . Lowell, Mass. 



RUGG & GILL A U I> 9 

Wholesale and Retail Dealers in 

PIAUOS 1 OJEIC3- JOISTS. 

AGENTS FOR ESTEY PIANOS AND ORGANS; 

Al o many other leading makes. 

LARGE VIOLIN AND BRASS INSTRUMENT SALE. 

Sheet Music and General Musical Merchandise. 

Nos. 75 and 77 Merrimack Street, Lowell, Mass. 



COOK BOOK. 



38 



PUDDINGS. 



Thanksgiving Flum F lidding. 

Butter the pudding dish well (an earthen or stone is better than tin). To 
three quarts of milk use nine crackers, three eggs ; crush the crackers fine, 
beat the eggs and. stir in with the crackers, add next the sugar to taste, salt, 
nutmeg, cinnamon and two cups of raisins ; add one quart of the milk and let 
stand three or four hours ; add the rest of the milk "and a small piece of butter. 
Bake four hours. Bake until there has formed a crust on top, then stir this 
in thoroughly, so as not to have the raisins settle to the bottom. 

Cracker Pudding. 

Pour one quart of boiling water over six soft crackers ; let stand till very 
soft ; add three or four eggs, one cup of raisins, one-fourth of a spoonful of 
salt, sweeten, flavor or spice and bake. 

Queen 9 s Pudding. 

►Six crackers (pounded fine), three eggs (well beaten), one quart of milk, 
and sweeten to taste ; flavor with grated lemon peel or lemon extract. For 
frosting : The whites of two eggs beaten to a stiff froth, with four tablespoon- 
f uls of sugar and the juice of a lemon. Place in the oven a few moments after 
frosting to crust over. 

Cottage Pudding. 

One pint of flour, one cup of milk, one-half cup of sugar, one egg, one 
teaspoon soda, two teaspoons of cream of tartar, pinch of salt. To be eaten 
with sauce. Bake one-half an hour. 

Baked Bread Pudding. 

Three pints of milk, one quart of bread crumbs, the j^olks of two eggs, 
one teacup of raisins, a little lemon and salt, one cup of brown sugar. Use 
the whites of the eggs for frosting. 

English Pudding. 

One cup of molasses, one-half cup of butter, one cup of sweet milk, a tea- 
spoon soda, a teaspoon of different spices, one cup of chopped raisins, three 
and a half cups of flour. Steam two or three hours. 



34 



COMMON SENSE. 



ESTABLISHED 1832. 

H . F. K B E Tt T 9 

(Successor to Brabrook & Ebert,) 

HARNESS MAKER, 

49 Market Street, Lowell. 

A large stock of Heavy Draft and Light Carriage Harnesses, 
Whips, Fly Nets, Horse Blankets, Brushes, Currycombs, 
Cards, Sponges, Neats-foot Oil, Axle Grease, etc., etc., 
always on hand. 

ft^T* Repairing Promptly Done at Short Notice. ■=§f5f| 



(Established in 1811.) 

GEORGE HEDRICK, 
36 Central Street. 

Sole agent for B. F. Baker Patent Piano 
Fortes, the best Upright Piano made. The 
tone is clear, bright and beautiful, and they 
will stand in tune better than any upright 
piano ever made. Also Square Piano Fortes 
of the best manufacture, ail to be sold at the 
lowest factory prices and warranted to give 
entire satisfaction. Agent for George Stevens, 
organ builder. 



P. M. JEFFERSON & CO.'S 

JLls/L2sfcCDl<TTJ^ SOAP I 

Unequalled for washing, saves labor, and will not injure the finest fabric. 

TKY IT, 

Works at the Old Stand of Putnam & Currier, 
charles street. - lowell, mass. 

GRAY 1? I£ OH., 

DEALERS IN 

Poultry and Provisions 

~NO. 4 MERRIMA.CK STREET, LOWELL. 





COOK BOOK. 



35 



Mountain Pudding. 

Three crackers rolled line, a pint of milk, yolks of two eggs ; bake half an 
hour. Beat the whites of the eggs to a stiff froth ; add one cup of sugar and a 
pinch of salt. Flavor with lemon, pour over the pudding and set in the oven 
till delicately browned. 

Baked Indian Pudding, 

Scald one quart of milk, add seven tablespoons Indian meal, two table- 
spoons of flour, one cup of molasses, one-half teaspoon cinnamon, ginger, and 
salt, one and a half pints of cold milk. Put half of the molasses in the cold 
milk and add that last. A cup of chopped sweet apple, raisins or suet scalded 
in the milk is an improvement. 

Apple Tapioca Pudding. 

Two-thirds of a cup of tapioca, three cups of water, one tablespoon sugar, 
salt; flavor with lemon; soak the tapioca two or three hours, then pare and 
core eight sour apples, tilling the cores with sugar ; pour the tapioca over them. 
Bake one hour. To be eaten with sugar and cream. 

Quick Indian Pudding. 

One quart of milk, two heaping tablespoons of Indian meal, four table- 
spoons of sugar, one tablespoon of butter, three eggs, a little salt, one-half 
teaspoon ginger. Boil in a kettle ; sprinkle in the meal, stirring all the time 
for twelve minutes, then put in the butter. Beat together eggs, sugar, salt 
and ginger, and stir in gradually into the cooked meal and milk. Bake steadily 
for one hour. 

Steamed Pudding, 

One cup of sweet milk, one-half cup of sugar, one-half cup of molasses, 
three cups of flour, one cup of fruit, one teaspoon of clove, cinnamon and 
soda, two teaspoons cream of tartar. Steam an hour. 

Pudding Sauce. 
One-half cup of sugar, one-third cup of butter; mix with hot water y 
thicken with flour and water, nutmeg. 

Custard Pudding. 

One quart milk, four eggs, four tablespoonfuls sugar, a little salt, nutmeg 
or other flavoring. 



3G 



COMMON SENSE 



HENRY V. MILLER 

" P I I I AJ.NJ OH;S = 

Miller Hall, 156 Tremont Street, Boston. Mass. 

Association Building, 1428 Chestnut St., Philadelphia. 

Manufactory, Wakefield, Mass. " SEND FOR CATALOGUE." 

j^aldirt^V Tlinsters, 

12 MIDDLESEX STREET, LOWELL. 

Read what Rev. Geo. S. Shaw says of them in the Unitarian Record. 



M. V. B. LIBBEY, 

HORSE SHOER, 

21 Middle Street, Lowell. 

Work promptly attended to. 



A. L. BROOKS & CO., 

Manufacturers of and Dealers in 

LUMBER, GUTTERS, 

Mouldings and Packing Boxes, 

Mechanics' Mills, Lowell, Mass. 

Saw Mill at Middlesex Village. 



-V . J» . B A. T EM AN, 

Wholesale and Ketail Dealer in all kinds of 

Western, Canada and Northern Lumber, 

Also Pine, Cedar, Spruce and Hemlock Shingles, Clapboards, Laths, Fence Pickets, Posts, 
Etc. Dimention and Building Timber a speciiaty. Plaining, Matching 
and Sawing done to order. 

Corner Rock and Mt. Vernon Streets, Lowell, Mass. 




CURES 



Pneumatic and Neuralgic Pains, Headache, Earache, Toothache, 
Colds, Sore Throat. Colic, Cholera Morbus, Burns Cuts, Bruises, 
Bites, Stings, Sprains, Piles. Lame Back, etc. 

GEO. H. WESTGATE, Prop., Lowell. 

For Sale by S. W. PARKHURST Chelmsford. 

BOTTLES, 25 AND 50 CENTS. 



COOK BOOK. 



H7 



Berry Padding. 

One pint milk, two eggs, a little salt, a heaping quart of berries, and flour 
to make a stiff batter. Steam two and a half hours. 

Snow Padding. 

One-half a paper of gelatine put to soak half an hour in a cup of cold 
water. Put the gelatine and a cup and a half of sugar into the strainer and 
pour a pint and a half of water through it. Set it on ice to harden. Beat the 
whites of two eggs to a solid froth. After the gelatine has hardened, beat all 
together thoroughly. Flavor with lemon or vanilla extract. Keep cold 
until ready to use. A soft custard may be made and. when cool, poured over 
the gelatine, thus making a different pudding. Make the custard of the yolks 
of the two eggs, one whole egg, little less than a pint of milk, sweeten and 
flavor to taste. 

Banana Padding. 

Six fresh, ripe bananas, peeled and cut in thin slices, one-third box of Cox's 
gelatine dissolved in one and a half cups of boiling water, one-half cup of 
su^ar and a little salt. Slice the fruit aud place on ice. Pour the water on the 
gelatine and sugar, stir and pat on the ice to cool. After the gelatine has 
hardened, take a small pint of thick cream, whip till stiff"; flavor with banana 
or vanilla and sweeten to taste. Tip the gelatine unbroken into a dish which 
has been lined with the banana slices. Pour over all the whipped cream and 
set in a cool place. 

Orange Padding. 

Four sweet oranges, three eggs, one cup of sugar, one pint of sweet milk, 
one large tablespoon of corn starch. Put in a nappy only the juice of the 
oranges and the soft pulp cut fine. Mix the yolks of the eggs, a little of the 
milk and most of the sugar and corn starch together. Stir this mixture into 
the rest of the milk, which is boiling. Cook like custard. Sprinkle the rest of 
the sugar over the oranges, and pour the custard over it. Cover the pudding 
with a soft frosting made of the whites. Brown in the oven. Eat cold. 

Delicious Padding. 

While one pint of cold water and one-half cup of sugar heat upon the 
stove, cut and core eight good sized apples. Drop these into the water and 
sugar and boil slowly until the apples have absorbed all the water. Then put 



38 



COMMON SENSE 



away in a dish to cool. Make a boiled custard, and when cool pour it over 
ihe apples. Now cover with a soft frosting and drop on bits of currant ielly. 

Apple Pudding. 

A layer of apples on a layer of crust, until the dish is full. Crust like 
cream of tartar biscuit. Steam three hours. 

Chocolate Pudding. 

Scrape very fine two ounces of prepared chocolate and add to it half a 
teaspoon powdered cinnamon or two teaspoons vanilla, put into chocolate pan, 
pouring over it a quart new milk ; stir it over the fire until it boils, adding, by 
degrees, four ounces sugar, stirring the chocolate until it is light and smooth, 
then pour it out to cool. Beat two eggs to a froth, mix them with the choc- 
olate, pour into a buttered dish and bake three-quarters of an hour. Serve cold 
with sifted sugar over it. 

Spanish Cream. 

One and a half boxes gelatine dissolved in one and one-half pints of milk; 
set it on the back part of the stove, and when thoroughly dissolved let it come 
to the boiling point, then add the yolks of three eggs well beaten, and seven 
tablespoonfuls of sugar, and let it come to a boil again, Remove now from 
the stove and add the whites of three eggs beaten to a stiff froth, and one tea- 
spoonful of vanilla. Wet your mold in cold water, pour in the cream and let 
cool gradually. Set it on ice until ready to serve. 

Tapioca Cream. 

Two-thirds of a coffee cup of pearl tapioca soaked over night in a coffee 
cup of milk or w^ater. Put one quart of milk over the fire in a farina kettle ; 
when hot add the soaked tapioca, let it cook slowly a few minutes, till it 
seems done, then add five tablespoonfuls of sugar, a little salt, a small piece 
of butter and the yolks of three eggs. When cooled a little flavor with vanilla 
and turn into a pudding dish. Beat the whites of the eggs to a stiff froth; 
add two tablespoonfuls of sugar, a little lemon, and spread over the top of the 
pudding and brown in the oven. 



COOK EOOK. 



39 



SAUCES. 



Lemon Sauce. 

Boil one cup water and half cup sugar together fifteen minutes ; when 
somewhat cooled add two tablespoonfuls lemon juice. 

Foam Sauce. 

Scald one-half cup milk, beat a large half cup sugar and one egg. then 
pour in milk; flavor and set over tea kettle twenty minutes. 

Cold Sauce. 

One cup sugar, one-half cup of butter, beaten to a cream ; add one egg 
(yoke and white beaten separately) ; flavor with lemon or vanilla. Set away 
to cool. 

Sour Cream Sauce. 

Beat one-half cup sugar and three-fourths of a cup of thick, sour cream 
together five minutes, then put into tureen and grate nutmeg over it. A good 
sauce for Indian pudding. 

Plain Sauce. 

To four large spoonfuls of white sugar, put two of butter and stir to a 
cream. Pour in a gill of boiling water ; stir very fast ; put into the sauce dish 
and add essence of lemon. 

Boiled Apple Sauce. 

To a bushel of pared and cored sweet apples add one gallon of boiled 
cider ; let cook slow until tender; do not stir while cooking. Be careful and 
not let it burn. Have a slow fire. 

Cranberry Sauce. 

Put the cranberries in a porcelain kettle (never use tin or iron), add a 
little water; when they commence to cook mash them with a spoon. Sweeten 
to taste. The}' will cook in ten or fifteen minutes. 



40 



COMMON SENSE 



CAKES. 



Doughnuts. 

One cup of sugar, one and one-half cups of sweet rich milk, one beaten 
egg, two teaspoons cream of tartar, one teaspoon soda, a little salt and nut- 
meg ; flour to roll. 

Doughnuts No. 2, 

One cup sugar, one and one-half cups sour milk, one egg, nutmeg, cinna- 
mon, salt, one teaspoon soda, a little shortening. Make stiff enough to roll. 

Ginger Snaps. 

Two cups of molasses, one cup butter, one tablespoon of ginger, one tea- 
spoon soda, melt the butter in the molasses. Flour to make stiff. Roll very 
thin. 

Sugar Gingerbread. 

One-half cup butter, one cup sugar, two eggs, one-half cup sweet milk, 
two cups of flour, one-half teaspoon soda, one teaspoon cream of tartar, one 
teaspoon of ginger. Sprinkle sugar over the top before baking. This gin- 
gerbread is quite soft and may be cut into squares before it is taken from the 
pan. 

Sugar Gingerbread No. 2. 

Two cups of sugar, one cup butter, one cup of sour milk, one egg, one- 
half teaspoon soda, a little ginger. Flour to roll out. 

Hard Gingerbread No. 1. 

Three eggs, two cups of sugar, one cup of butter, one tablespoon of gin- 
ger, one-half teaspoon soda. Flour to roll. 

Hard Gingerbread No. 2. 

Two cups flour, one cup sugar, one-half cup butter, one teaspoon ginger, 
one teaspoon soda, one egg, two teaspoons seed. 

Soft Gingerbread. 

One cup of molasses, one cup of sour milk, piece of butter the size of an 
egg, one teaspoon of ginger, one teaspoon soda ; mix soft. 



COOK BOOK. 



41 



Ginger Snaps No. 2. 

One cup of butter, one cup of brown sugar, one cup of molasses, one tea- 
spoon soda, one teaspoon ginger; add flour until stiff enough to roil. 

Molasses Cookies. 

One-half cup of sugar, one-half cup butter, one-half cup water, one cup of 
molasses, one large teaspoon of soda, one teaspoon of ginger, one-half tea- 
spoon cream of tartar. Flour to roll out. 

Feather Cake. 

Two cups of sugar, three eggs, one cup of miik, one-half cup of butter, 
one teaspoon cream tartar, one-half teaspoon soda, three cups of flour; flavor 
to taste. 

Ladies 9 Fingers. 

One cup of sugar, one-half cup of butter, beaten together, one egg, one- 
quarter cup of milk, one pint of flour, one teaspoon cream of tartar, one-half 
teaspoon soda, one and one-quarter teaspoons of vanilla. Cut in little strips, 
roll in sugar and bake in a quick oven. 

Cookies. 

One cup of butter, two cups sugar, one cup sour milk, one egg, one tea- 
spoon soda, one teaspoon ginger. Flour to roll. Bake in a quick oven. 



Cookies Ao. 2. 

One egg, one cup of sugar, one cup cream, one teaspoon soda, two cream 
of tartar, nutmeg. Flour to roll. 

Susie's Cookies. 

One and one-half cups of white sugar, three-quarters of a cup of butter, 
three tablespoons sweet milk, one-half teaspoon of soda, one teaspoon cream 
of tartar. Mix with sufficient flour to roll. Roll and sprinkle white sugar 
over them ; cut out and bake in a quick oven. 



42 



COMMON SEXSE 



Hermi's* 

One cup butter, one and one-half cups sugar, three eggs, one teaspoon of 
soda dissolved in a little water, one teaspoon allspice, cinnamon and cloves, 
one cup of raisins chopped fine. Flour to roll. Bake quick; roll thin. 

Good Election Cake. 

Five pounds of flour, one pound of butter, one and one-half pounds of 
sugar, one pint of yeast, one quart of new milk, six eggs. Spice to taste; 
add some more milk if not enough; one-half makes four loaves; fourteen 
ounces of raisins. 

Cream Pie Cake. 

One cup of sugar, one egg, one tablespoon of butter, one teaspoon of 
cream of tartar, one-half teaspoon soda, three-quarters cup of milk, two cups 
of flour. 

Eggless Cake. 

One cup sugar, one-half cup butter, one cup sour milk, two cups of flour, 
one cup chopped raisins, one teaspoon soda, one teaspoon cinnamon, one- 
quarter teaspoon cloves, one-half teaspoon nutmeg. 

White Cake. 

Whites of three eggs, one cup of sugar, one-half cup of milk, piece of but- 
ter the size of an egg, one and one-half cups flour, one-half teaspoon of cream 
of tartar, one-quarter teaspoon of soda. 

Caramel Cake. 

One-half cup of butter, one cup of sugar, one-half cup milk, one and one- 
quarter cups flour, two eggs, one teaspoon of soda, one teaspoon cream of tar- 
tar, or two of baking powder. Frosting : Two cups of sugar, two-thirds cup 
of milk, piece of butter size of an egg. Boil ten minutes. Flavor to taste 
with lemon or vanilla. 

Excellent Nut Cake. 

One cup of sugar, two eggs, one-half cup of butter, one-half cup of milk, 
one and one-half cups of flour, two teaspoons of baking powder, one cup of 
chopped walnuts. Frost when baked. Bake in shallow tins. Mark in small 
squares and put half a nut on each square. 



COOK BOOK. 



43 



Sponge Cafce, 

One cup of sugar, two eggs, one-half cup of milk, one-half teaspoon 
cream of tartar, one-quarter teaspoon of soda, two cups of flour, a little 
melted butter. Flavor with lemon. 

Currant Cafce No, 1, 

Three cups sugar, two cups of butter, seven eggs, one cup of milk, five 
cups of flour, five pounds of currants, one wine glass of wine, one-half tea- 
spoon of cream of tartar, one-quarter teaspoon soda, mace and nutmeg. 

Chocolate Jumbles, 

One cup of butter, two cups of sugar, three cups of flour, two cups of 
grated chocolate, four eggs, two teaspoons cream of tartar, one teaspoon soda, 
a little salt. Koil thin. 

Nice Cafce, 

One cup of sugar, two eggs, one-half cup of butter, one-half cup milk, 
two cups of flour, one teaspoon of cream of tartar, one-half teaspoon soda. 
Flavor to taste. 

Xice Cafce, 

Two eggs, one-half cup of butter, one cup of raisins, two and one-half 
cups oi flour, one-half teaspoon soda, one-half cup of milk, a little of all kinds 
of spice. 

Chocolate Cafce, 

One-quarter pound of chocolate, one cup of butter, two cups of sugar, 
one cup sweet milk, three and one-halt cups of flour, one-half teaspoon soda, 
•one teaspoon cream of tartar, three eggs. Frost with boiled frosting. 

Bride's Cafce. 

Two cups sugar, one cup butter, whites of eight eggs beaten well together, 
two teaspoons cream of tartar, one teaspoon soda, one-half cup milk, three 
cups of flour. 

Bride's Cafce JSo, 2, 

Two cups of white sugar, one cup of butter, one cup of milk, three eggs, 
one-half teaspoon of soda, one teaspoon cream of tartar, three cups of flour; 
beat butter and sugar together; add the yolks of the eggs, then the beaten 



44 



COMMON SENSE 



whites; dissolve the soda in milk, rub the cream of tartar in flour, and add 
last one pound of citron ; mix with the flour. 

Cheap leather Cake. 

One cup of sugar, one cup of flour, one egg, one-half cup of sweet milk, 
one tablespoon of melted butter, one teaspoon of baking powder, a pinch of 
salt, one teaspoon of lemon extract. 

Chocolate Cake. 

One and one-half cups of sugar, one-half cup of butter, three eggs, one-half 
€up of milk, one teaspoonful of soda, two cups of flour, one-quarter pound of 
€hocolate, live tablespoonfuls of sugar, two of boiling milk, to be dissolved 
with the chocolate. Beat the sugar and butter together; then add yolks of 
<?ggs and beat the mixture a little longer; put the chocolate, extra sugar and 
milk together over a hot fire and stir until perfectly smooth ; add this to the 
sugar, butter and eggs; then the milk, whites of eggs beaten to a stiff froth, 
and then the flour. Bake about twenty minutes. 

Bride Cake. 

One and one-half pounds butter, two pounds sugar, twenty-four eggs, 
two and one-half pounds flour, one and one-half pounds currants, two pounds 
Sultana raisins, one pound citron, one-half pound candied lemon peel, one- 
half pound blanched almonds cut in shreds, three ounces each of nutmeg, 
mace and cinnamon, oae and one-half tablespoonfuls each of cloves and all- 
spice, one cup cider. Prepare the ingredients in the following manner : Beat 
to a light cream the butter and sugar, then add the yolks of six eggs, well 
beaten ; stir five minutes, then add the whites of six eggs, beaten to a stiff' 
froth, then add the .yolks of six eggs, and so proceed till all used; have ready 
the fruit and spices mixed with the flour, well sifted, stir all together till very 
light. Bake in papered tins six hours in moderate oven. Glaze and frost 
the next day. 

Roll Jelly Cake. 

One cup sugar, three eggs, whites and yolks beaten separately; one-half 
cup milk, one cup flour, one teaspoonful cream of tartar, one-quarter tea- 
spoonful soda. When done turn immediately out of the pan, spread with 
ielly and roll before the cake cools. 



COOK BOOK. 



45 



Berwick Sponge Cake. 

Three eggs beaten five minutes, one and one-half cups sugar ; beat these 
together five minutes ; one-half cup of cold water in which one-half teaspoon 
of soda has been dissolved ; salt, one teaspoon cream of tartar, two cups of 
flour, lemon extract. 

Dim Cake. 

One and one-half cups brown sugar, one-half cup butter, two eggs, one- 
half cup milk, one-half teaspoon soda, salt, nutmeg, two cups flour. 

Measure Cake. 

One cup of sugar, one-half cup butter, one-half cup milk, two and one* 
half cups flour, two eggs, one teaspoon cream of tartar, one-half teaspoon 
soda, salt, nutmeg. Beat the cake well and add the soda last. 

Domestic Fruit Cake. 

One cup of sugar, one cup of sour milk, one cup of butter, two eggs, two 
teaspoons soda ; spice to taste ; make as stiff as common gingerbread. To pre- 
pare the fruit : Soak two cups dried sour apple over night ; cook slowly three 
hours in two cups of molasses ; cool before using. 

Harrison Cake. 

One cup sugar, one cup butter, one cup milk, two cups of molasses, five 
cups of flour, one pound fruit, one teaspoon soda, spice to taste. 

Seed Cookies. 

Two cups of sugar, one and one-half cups of butter, two cups of sour 
milk, one teaspoon soda; seed to the taste; flour to make as stiff as pie crust. 

Ribbon Cake. 

Four eggs, two cups sugar, one cup butter, one cup of milk, four eup& 
flour, two teaspoons cream of tartar, one teaspoon soda. Take one-third of 
the mixture, add three tablespoons of molasses, a little of all kinds of spice : 
fruit of any kind. Bake in flat tins. 

Mariette's Tip-top Cake. 

One and one-half cups of sugar, two and one-half cups of flour, two eggs, 
one tablespoon of butter, one cup of milk, one teaspoon cream of tartar, one- 
half teaspoon soda, a little salt and nutmeg. 



46 



COMMON SENSE. 



Christmas Cake. 

Two eggs, one-half cup of butter, one cup of molasses, one cup chopped 
raisins, two cups flour, one-half teaspoon soda, spice. 

Jumbles. 

One cup of butter, two cups of sugar, one cup milk, one-half teaspoon 
soda, salt, spice: flour to make stiff enough to roll. 

Nellie's Gold Cake. 

One cup of sugar, three-quarters cup of butter, the yolks of eight eggs, 
one-half cnp of milk, one-half teaspoon soda, one teaspoon cream of tartar ; 
flavor to taste. Makes one loaf. <Z ^c^f^o 

Nellie's Silver Cake. 

Beat the whites of eight eggs to a stiff froth, add two cups sugar, one- 
half cup of butter, three-quarters cup of milk, cne-half teaspoon soda, one 
teaspoon cream of tartar, two and one-half cups of flour; flavor to the taste- 
Makes one loaf. Arrange the gold and silver cake together. 

Mrs. BartletVs Sponge Cake. 

One cup of sugar, two eggs, eight teaspoons water, one cup of flour, one 
teaspoon cream of tartar, one-half teaspoon of soda; spice to the taste; a 
little salt. 

Coffee Cake. 

One cup of butter, one cup of sugar, one cup coffee, one cup molasses, on e 
cup raisins, five cups of flour, one teaspoon soda; spice to the taste. 

Mrs. Fletcher's Marble Cake. 

Two cups of white sugar, one cup of butter, three eggs, one-half teaspoon 
of soda, one teaspoon of cream of tartar, three cups of flour; beat butter and 
sugar together, add the yolks of the eggs, then the beaten whites ; dissolve 
the soda in the milk, rub the cream of tartar in flour, and, last, take half of this 
mixture, add a teaspoon of cinnamon, one-half teaspoon of cloves, two table- 
spoons of molasses; stir thoroughly. Bake in common cake tins, adding first 
some of the white dough, then the dark. This rule makes two large loaves. 

Cup Cake. 

One cup of butter, two cups of sugar, three cups of flour, four eggs, one- 
half cup of milk, one-half teaspoon soda, one teaspoon cream of tartar. 



COOK BOOK. 



47 



Pound Cake. 

One and one-half cups of sugar, one cup butter, five eggs, two cups of 
flour, one teaspoon cream of tartar, one-half teaspoon soda; flavor to taste. 

White Mountain Cake. 

One cup of sugar, one-half cup butter, two eggs, one-half cup milk, one 
teaspoon cream of tartar, one-half teaspoon soda, lemon or nutmeg. £ 

Chocolate Cake. 

One-half cup butter, two cups sugar, one and one-half cups grated choco- 
late, one-half cup milk, two cups of flour, four eggs, small teaspoon soda. 
Bake slowly. 

Neiv York Tea Cake. 
One-half cup of butter, two cups sugar, three eggs, j^olks beaten separately, 
one cup of milk, three cups of flour, one teaspoon cream of tartar, one-half 
teaspoon soda. 

Filling Cream. 

Two eggs, one cup of sugar, one tablespoon of flour, one pint of milk, 
lemon. Boil until it is quite thick. 

Clove Cake. 

One cup of sugar, one-half cup of molasses, one-half cup butter, two eggs, 
one teaspoon soda, t wo teaspoons cream of tartar, one teaspoon cloves, one 
cup of milk, two and one-half cups flour. Fruit and lemon. 

Cream Sponge Cake. 

Two eggs, one cup of sweet milk, one cup of sugar, two and one-half 
cups of flour, one teaspoon cream of tartar, one-half teaspoon soda; lemon. 

Angel Cake. 

Whites of eleven eggs, one ana one-half cups of granulated sugar, one 
cup of pastry flour (measure the flour after it has been sifted four times), one 
teaspoonful cream of tartar and sift again, one teaspoonful vanilla. Direc- 
tions : Beat the eggs to a stiff froth ; beat sugar to the eggs and then add the 
flavoring ; add the flour, stirring it in quickly and lightly. Beat until you are 
ready to put in the oven ; put in a pan that has been used for nothing else. 
Don't grease the pan. Bake in a moderate oven forty minutes. 



48 



COMMON SENSE 



Sponge Cream Cake. 



Beat one egg with a cup of sweet cream, one cup of sugar, one and one- 
half cups of flour, one teaspoon cream of tartar, one-half teaspoon soda. This 
is very nice. 



Boil one-half pint of water and two-thirds of a cup of butter together, and 
while boiling add one and one-half cups of flour. When cool stir in gradually 
five well-beaten eggs, drop the mixture on buttered tins and bake brown in 
not too hot an oven. 



One pound of butter, one pound of sugar, one pound of citron, one and 
one-half pounds of flour, two pounds of raisins, two pounds of currants, two 
teaspoons of cinnamon, two teaspoons of mace, one teaspoon cloves, one 
teaspoon nutmeg, nine eggs, one-half gill each of brandy and wine, one tea- 
spoon of soda, two-thirds cup of molasses. Beat the butter and sugar to a 
cream, then add the eggs, having beaten the yolks and whites separately; stir 
in next the brandy and wine ; dissolve the soda in one tablespoon of cold 
water, add this and the molasses. Last, the fruit mixed with the flour. Bake 
four hours in a slow oven. 



Put the beans in cold water and let them stand on the back part of the 
stove over night, taking care to keep them covered with water. In the morn- 
ing place them on the front of the stove and allow them to heat just to the 
boiling point, then pour otF the water, and rinse them in cold water, and put 
them in the pot for baking, with salt pork in the proportion of one-half pound 
to a quart of beans, one tablespoonful of molasses, one-fourth teaspoonful of 
soda and boiling water sufficient to cover them. Bake in a moderately hot 
oven five hours, taking care to keep the water all the time just even with the 
top of the beans. 



C rerun Cakes* 



Mrs. Fletcher's Wedding Cake. 




Baited Beans. 



COOK BOOK. 



40 



White Frosting. 

Beat to a froth the white of one egg; beat into it very gradually one cup 
powdered sugar, and one tablespoonful corn starch, and the juice of one 
lemon ; spread over the cake with knife wet with cold water. Set in a warm, 
dry place to harden. Dip a small brush in the yolk of an egg and write on 
the frosting in gold letters if desired. 

Gelatine Frosting* 
One teaspoon ful gelatine, two tablespoonfuls cold water, one tablespoon- 
ful hot water, one cup powdered sugar and a little lemon or vanilla; spread 
with a knife dipped in hot water. 

Gold Frosting, 

Beat the yolks of three eggs thoroughly and add twelve tablespoonfuls 
fine white sugar; flavor with extract of lemon. When the cake is cold spread 
the frosting on evenly with a knife wet with cold water. 

Pineapple Preserve. 

Pare the fruit very thin, and with a penknife take out all the eyes; chop 
or cut up the fruit; add an equal weight of sugar, and let it stand over night. 
Strain off the syrup ; let it come to a boil ; add the fruit and let it boil live 
minutes, then strain off. Boil the syrup until no scum rises. Pour it over 
the fruit and seal it. 

Preserved Citron, 
To every six pounds of melon add six pounds of sugar, four large fresh 
lemons and half a pound of ginger. Put the melon into a kettle covered with a 
strong alum water. Boil half an hour or longer; if not quite clear 'drain and 
lay in cold water over night. In the morning tie the ginger in a thin muslin, 
and boil in three pints of water until the water is highi}^ flavored ; take out 
the ginger anjd boil the lemon until tender. Remove the lemon and add the 
sugar; let it boil and skim it until no more scum rises, then add the citron and 
lemon and let them boil until quite transparent. 

Grape Jelly. 

Cook the grapes a little in enough water to keep from burning ; strain 
through a sieve; add one quart of water to four quarts clear grape juice; add 
one pound sugar to a pint of this juice as it is. Boil about twenty minutes. 



50 



COMMON SENSE 



How to maJi-e Good Tea. 
Take the quantity of tea desired ; pour boiling water over it ; set it on the 
stove but don't let it boil. Tea should never be boiled. 

Coffee. 

A tablespoon of the best coffee to each person and one for the pot ; break 
an egg onto the coffee and stir well ; pour on boiling water and let it just come 
to a boil; set it back and let it stand fifteen or twenty minutes. For two or 
three persons one egg will do for two mornings. Salt fish skin is very good 
to use in the place of an egg. 

Starch* 

Take a teaspoon of starch to each shirt; put it into a clean tin basin or an 
earthen bowl; now prepare a little bluing water in a tea cup, and pour just 
enough onto the dry starch to dissolve it; then pour on boiling water until it 
is well cooked. After the hot water has been added stir in a tablespoon of 
gum-arabic water, and one-quarter teaspoon of salt into each pint of starch. 
The salt prevents the starch from sticking, and the gum-arabic gives the 
polish. When nearly cool the starch is ready for use. Dip the articles to be 
starched : wet them thoroughly and spat them some; roll up in a cloth and let 
them lie an hour or two. When you commence ironing put a piece of thin, 
clean cloth over that which is to be ironed and iron quickly over the linen, 
then remove the cloth and finish ironing and polishing. 

Starch Polish. 

Pound to a powder two ounces of white gum-arabic ; put it into a pitcher 
and pour on it a pint of boiling water ; cover it and let it stand over night ; in 
the morning pour it carefully from the dregs into a clean bottle and cork it 
tighth T and keep for use. 

Soft Soap. 

Take twenty pounds grease, thirty pounds potash and four pounds rosin. 
Put the potash into a barrel and add two pails of soft, boiling water. 
Melt the grease and rosin together and add to the potash. Pour in three pails 
of boiling, soft water and stir well. Let it stand until it thickens, then add 
warm water from day today gradually, as it thickens, until it is of the proper 
consistency. 



COOK BOOK. 



51 



Cream Walnuts.' 
White of one egg; stir into it sufficient powdered sugar to make stiff 
enough to handle; flavor with vanilla; dip the walnuts into a syrup made of 
two tablespoons of sugar and one of water, boiled three or four minutes. 
Mould the cream with your lingers and place between the two halves of a wal- 
nut. Dates may be used instead. To make chocolate cream walnuts : Stir 
two tablespoons of melted chocolate into the cream. 

Peppermints* 

Two cups of powdered sugar, one-half cup of water; boil five minutes; 
flavor to taste with extract of peppermint ; stir until thick, and drop on white 
paper well buttered. 

Kisses. 

Beat the whites of three fresh eggs to a stiff froth, mix with it five table- 
spoons of powdered sugar; flavor with essence of lemon. Have ready a but- 
tered pan. in which lay white paper, drop them on it with a teaspoon, and sift 
sugar over them. Bake in a slow oven half an hour. 

Fig Candy. 

One cup of sugar, one-third cup of water, one-quarter teaspoon cream of 
tartar. Do not stir while boiling. Boil to amber color; stir in the cream of 
tartar just before taking from the lire. Wash the figs open and lay in a tin 
and pour the candy over them. 

Cocoanut Drops. 
One pound of cocoanut, one-half pound of powdered sugar and the white 
of an egg ; work all together and roil into little balls in the hand. Bake on 
buttered tins until quite brown. 

Cocoanut Caramels. 
One pint milk, butter size of an egg, one cocoanut grated fine (or 
desiccated cocoanut may be used), three pounds white sugar, two teaspoons 
lemon, boil slowly until stiff (some then beat to a cream), pour into shallow 
pans, and when partly cold cut in squares. 

Hichorynut Macaroons. 

Take meats of hickory nuts, pound fine, add mixed ground spice and nut- 
meg; make frosting as for cakes, stir meats and spice in, putting in enough to 



52 



COMMON SENSE. 



make it convenient to handle ; flour the hands and make the mixture into balls 
the size of nutmeg's ; lay them on buttered tins, giving room to spread, and 
bake in a quick oven. These are delicious. 

Chocolate Drops. 

Two and one-half cups of pulverized or granulated sugar, one-half cup 
cold water; boil five minutes; place the sauce-pan in cold water and beat till 
cold enough to make into little balls ; take half a cake of Baker's chocolate, 
shave off fine and set it in a bowl; set on top of boiiing tea kettle to melt, and 
when the balls are cool enough, roll in the chocolate with a fork. This makes 
eighty. Or, while making into bails, mould an almond meat into the centre of 
each ball, roll in coarse sugar and you have delicious cream almonds." Or, 
mould the unbroken halves of walnut meats into soft sugar, and when cold 
roll in the chocolate. When finished take out and lay on buttered paper until 
cold. 

Indian Gruel* 

To one pint of boiling water add one tablespoonful of Indian Meal mixed 
with cold water. Let it boil 15 or 20 minutes, and add one tabiespoonful of 
cream and a little salt. 

In boiling potatoes put a little salt in the water; it will make them mealy. 

The secret of making nice cake is to beat your sugar and butter to a 
cream; and the white and yolk of your eggs separate, and stir the whole well 
and not have your oven too hot. 

To insure complete success in all kinds of cooking is to have the fire just 
right, and have your mind on what you are cooking, 

Use enough material to have it good and not too rich. Do not leave out 
a little of one or two things thinking that you are saving; for man y times to 
do that will spoil all you have used, and perhaps you will have to throw it 
away. If you eat it you do not relish ic nearly as well. Be careful and have 
your food well cooked and not burned. Raw or burnt food is very unwhole- 
some. 

Do not use pie plates after they have become saturated with grease. 



COOK BOOK. 



53 



SUSIE'S DEPARTMENT. 



Com Balls. 

Pop and pick over a quantity of corn; stew some molasses, the same as 
for candy, only not quite as hard. Just before taking the molasses from the 
stove add one-quarter teaspoon of soda (this makes the molasses more brit- 
tle ), pour over the corn, mix corn and molasses together thoroughly, butter 
the hands and make up into balls. Corn cakes are made the same way, only 
put the corn into a buttered tin and press down solid ; cool and cut up into 
squares. 

Old -Fashioned Molasses Candy. 

Put a cup of molasses in a spider ; stir constantly for some few minutes ; 
drop in cold water, a few drops ; if it is brittle it is clone. Just before taking 
off th^. stove add one-quarter teaspoon of soda ; pour into a buttered tin ; let it 
get quite cool; take it from the tin and pull it until it is very light colored; 
twist and cut up in three inch sticks. 

Molasses Candy No. 2. 

Take equal quantities brown sugar and molasses and one tablespoon vine- 
gar ; when it begins to boil skim well ; boil until it becomes brittle if clipped in 
<iold water; pour on a buttered tin; when cool enough begin to throw up the 
edges and work by pulling until bright and glistening like gold ; draw into 
stick size, rolling to keep round until pulled out and cold; cut up into sticks. 
Flavor just before pouring out to cool. 

Sponge Cake. 

Three eggs, one cup of sugar, one tablespoonful of milk, one tablespoon- 
ful of melted butter, one teaspoonful of cream of tartar, one-half teaspoonful 
of soda, one cup of flour; beat three minutes. Have pan ready and bake im- 
mediately. 

Nut Cake. 

Two eggs, beat, and add one cup of sugar, beat, and add one-half cup of 
butter, beat, three-eighths of a cup of milk, one and one-half cups of flour pre- 
viously mixed with one teaspoonful of cream of tartar, one-half teaspoonful 
of soda, one-half i:>ound English walnuts (shelled and chopped). Flavor 
vanilla. 



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